It was today, Aug. 31 (2019) that I changed my background color from lavender/violet to pink. My header here for most of the year has apologized for the lavender/violet background because I wanted a more discrete look to my free blog which didn’t interfere with reading any of the type on the pages. This morning, I felt reckless & decided to try mute pink. It seems to make the page a little easier to read than lavender/violet though I will confess I preferred a beige/green to choice from the start, except it makes the type unreadable.
As if ribs werent delicious enough, we decided to give them a nice little bone marrow bath. Were going to start these off the same way we’d start any side rib smoke, and that is by setting the smoker to a nice 225 degrees.
In prepping the ribs, you can elect for any pork rub that you’re enjoying at the moment, but I go for Code 3 Spices 5-0 Rub. The nice zesty blend goes well with the pork in my opinion. After applying a thin layer of mustard, you can apply a liberal amount of rub. Let marinate for at least half an hour before tossing on the smoker.
At the same time, we will prep the bone marrow. I like to drizzle the bone with some quality olive oil, and then give a light sprinkle of code 3 spices grunt rub. Once this is done, you can let…
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This bright and colorful side dish is delicious on its own, or as a complement to meat, poultry or fish. You can substitute red quinoa or regular quinoa for the black quinoa, although I love the contrast of the dark color of the grain with the corn and sweet potatoes and the brightness of the red peppers. In addition, when steaming the quinoa, I usually use vegetable stock or chicken broth to steam the quinoa which adds a bit more flavor.
This salad has great flavor, texture and color. I love to use both roasted and raw greens in the salad that add a bit of complexity and texture. The cellulose in kale can be a bit overwhelming for some salad eaters, but I have found that gently rubbing the leaves between your hands helps to break down the cellulose and makes the leaves much more palatable and enjoyable. Roasting shaved Brussel Sprouts caramelizes them just enough to help bring out their natural, sweet flavor and tenderizing them.The berries add some sweetness and seasonal beauty and work so well with the toasted almonds and quinoa. For vegan diners, simply eliminate the feta. I like to top this salad with a lemon-balsamic vinaigrette, but you can opt for any light dressing. If you need a more substantial salad for dinner, you could very easily add chicken on the side.
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A wonderful salad for fall that has such delicious, earthy flavors and nutrient-rich kale that adds texture. For this salad, I slice the kale in very thin, horizontal strips and then took the extra step to massage the kale gently in between my hands to break up the cellulose of the leaves, making the kale more tender in a raw salad. I love the flavor of gorgonzola in the salad, but if that is not your favorite cheese, you cold easily substitute a crumbled goat cheese or feta which would also work. I love plating the salad on a large plate in a pile that provides vertical dimension and a lovely presentation.
Serves 4, as a first course salad
- 3 large bunches (about 8 cups) lacinato kale, purple kale, kale (or bunch of each), washed and large stems removed, sliced in 1/4 inch strips
- 1/4 red onion…
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The colors and flavors of this salad are full of autumn in every way. Nutty, sweet and savory are perfect for the season and so beautiful. I like to use a mixture of walnut oil and olive oil in my dressing for a richer flavor and you can certainly play with different ratios of the two oils. If you don’t have the walnut oil, the olive oil works quite well also.
- 10 -12 ounces favorite mixed greens
- 1 firm, ripe pear, quartered and thinly sliced
- 16 ounces butternut squash, 1/2 inch dice
- 1 cup crumbled gorgonzola
- 5 fresh figs, halved
- 1 cup pomegranate seeds
- 1 cup toasted walnuts
- sprouts for garnish, optional
- olive oil for roasting
- kosher salt and pepper
- garlic powder
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons white champagne vinegar
- 1/3 cup extra-virgin olive oil
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- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, softened
- 2 large eggs
- 1 cup sugar
- 1 cup finely chopped walnuts
- 3/4 cup semi sweet chocolate chips
2 tbsp. powdered sugar
Preheat oven to 350F. Butter and flour a large baking sheet. Whisk together flour, cocoa, soda and salt. Beat butter and sugar in mixer. Add eggs and combine well. Stir in flour mixture, walnuts and chocolate chips.
Form dough into 2- 12×2 inch logs and press slightly. Sprinkle with powdered sugar and bake for 25 minutes.
Cool for 5 minutes and cut diagonally in 3/4 inch slices (15 each log) Bake ten more minutes after turning on the side.
- 1/2 cup butter, melted
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tablespoon bourbon
- 3/4 cup semisweet chocolate chips
- 1 cup chopped walnuts or pecans
- 1 prepared 8 inch pie crust
- Preheat oven to 350 degrees F (175 degrees C.)
- Spread chocolate chips and nuts in bottom of pie shell.
- In a mixing bowl, cream butter or margarine and sugar together. Mix in flour.
- Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon. Pour filling into pie shell (over chips and nuts).
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
- ¼ cup coarsely chopped maraschino cherries
- 1 cup butter, softened
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla
- 2 cups all-purpose flour
- ¾ cup chopped walnuts, toasted*
- Powdered sugar
Preheat oven to 325°F. Drain chopped maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar, almond extract, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the walnuts, and maraschino cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 18 to 20 minutes or until bottoms are light brown. Cool on cookie sheets…
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I wanted to share a couple of meals that worked well recently. One was a mushroom-tofu stroganoff, which was good, and the other was a strange layered rice-and-spinach casserole, which was better. I made the stroganoff for hubby and me and the casserole for a potluck.
The stroganoff came about because I had seen a recipe for a vegan mushroom stroganoff, which I thought sounded good, but needed protein, and we had tofu in the fridge, so I hunted for a good recipe to put it in, and found this one. This recipe is minus animal products* and minus troublesome fiber (and probably minus high smartpoints, but I don’t count those anymore). Unfortunately, I didn’t take a picture of the ingredients (I started the tofu pressing while I went to yoga, and hubby chopped everything and roasted the tofu before I got home).
14-16 oz. extra firm…
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This entire web page is loaded with delicious meat recipes for your kitchen.
Slow Cooker Style Rotisserie Chicken
Slow Cooker Mississippi Roast Sandwiches
Slow Cooker French Onion Shredded Beef Sandwiches
Slow Cooker Mexican Pot Roast
Slow Cooker Pot Roast with Chimichurri
Slow Cooker Pulled Pork
And keep scrolling down to find:
Grandma’s Chicken Casserole
Slow Cooker Chicken Burgundy Stew
Slow Cooker Beef Roast with Onions and Potatoes
Easy Butter Chicken Casserole
Onion Crusted Beef Prime Rib Roast
Impossibly Easy Cheeseburger Pie
I’ve italicized the recipes I wish I had had time to post directly. But you can just click through on your own of course.
Get this great, free Mr. Food ebook, pdf cookbook by clicking the link and following out the picture on the Mr. Food web page to “Get Our Free Ebook”. It promises and delivers 35 Easy Recipes for Pork Chops, Pork Roasts and More and you can store it easily on your desktop or laptop!
Country Pork Chops
Sausage, Beans and Greens Pasta
Slow Cooker Turkey Pesto Lasagna
Round Steak Italiano
I finished the main bulk of the list I had held over from late September. Sadly, I couldn’t get it all listed today. And I give up too! Some of the older emails were kind of redundant in light of the fact that I had decided to hold over the recipe list until yesterday’s list. So this is what I did. I think this is the longest day list I’ve ever put together (though I’m not completely sure) and so I just tagged everything into “Oct. 12” and no other distinctions were made. I’m sorry I had to confess I left out about 10 recipes for pastas and gravy and vegetable meats and a casserole or two. It seemed complete at the end. As it is, I got to a very late start in the evening with posting and this was unexpected. But I consider the task complete! Didn’t want to miss the main list of all these great recipes!
This fun tossed egg potato salad recipe from IncredibleEgg.com takes less than an hour to make and is a great source of choline, protein, and vitamin A. It’s a nutritious take on an easy-to-prepare dish and a dietary alternative for those looking to switch things up a bit this September, says Southern California-based egg farm Norco Ranch.
Image source: incredibleegg.org
For the preparation of the salad, you’d need three hardboiled and chopped large eggs, five peeled yellow potatoes, two chopped green onions, a can of chopped jalapeño, ½ cup chopped red onion, ½ cup crumbled Panela cheese, and ¼ cup chopped cilantro.
For the dressing, prepare one chopped avocado, a cup of Mexican cream, one tablespoon of apple cider vinegar, two more chopped green onions, four tablespoons of canned jalapeño brine, and two teaspoons of salt.
Image source: pinterest.com
Begin by boiling the potatoes in a large saucepan, over medium…
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So, once I’d made my cake layers, my fudge frosting, and a peanut butter cream cheese frosting (no real recipe here, I just beat together 4 oz. each of butter and cream cheese, added about 3/4 cup of peanut butter and a splash of vanilla, and then added powdered sugar until the texture was right), it was finally time to assemble the cake.
First, I removed my frozen cake layers and set them on the counter to thaw. After about 45 minutes they were cold enough to be firm but thawed enough to be workable, so I used a long, serrated knife to level off the tops. I stacked them with peanut butter frosting and ran a thin crumb-coat over the whole thing before setting it in the refrigerator to chill for another 20 minutes or so. At this point I will note that I made a mistake…
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A quick weeknight dinner, that is also home at a dinner party. Don’t eat chicken? You can also make this with tempeh or tofu!
This is one of those dishes that is quick to cook on a week night and well received by the family. It also reheats beautifully, so it’s great for lunch the next day.
I’ve made this same recipe swapping out pressed tofu for the chicken, and tempeh is also quite delicious and satisfying in this dish. The chicken I’ve used is local and organic from a farm very close to my home.
I used large button mushrooms here, but you can use any mushroom you like. You can also omit the protein altogether and double up on the mushrooms, or use thick slices of portabella in place of the chicken. It’s all good!
The mustard I used is Maille Country Dijon blend, one of my favorites…
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Serve with pasta.
2 tablespoons olive oil
1/4 cup diced pancetta
1/4 cup minced fresh onion
2 red chili peppers, diced
3 garlic cloves, minced
28 oz can of Italian whole cherry tomatoes (Cento brand)
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped
3 tablespoons olive oil
4 (4-ounce) skinless, boneless chicken breast cutlets
4 slices provolone cheese
Salt and pepper
8 oz fettuccine
Make the sauce
Heat the oil in a large saucepan. Add the pancetta onion, and garlic; sauté 1 minute. Add tomatoes and remaining ingredients. Bring to a simmer, and cook for 15 minutes or until sauce is slightly thickened, stirring occasionally.
Cook the pasta al dente and drain.
For the chicken
Coat the chicken cutlets in flour…
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Fajita Pasta Toss. Chicken Breasts, Vegetables, and Pasta make up this week’s recipe. A Sunday Dinner sure to please! The recipe is off the CooksRecipes website which has a huge selection of recipes for all meals and occasions so be sure to check the selections out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Chicken Fajita Pasta Toss
Chicken Fajita Pasta TossFajita flavor marries perfectly with delicate vermicelli and tender strips of chicken breast. Bell peppers, diced onions and chiles add texture, color and flavor to an appealing and tasty dish.
8 ounces vermicelli or thin pasta, cooked, drained and kept warm
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips (about 4 total)
1 cup quartered, sliced onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 (7-ounce) can…
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By Angelika Hanna
This recipe is inspired by a low-carb Keto meal plan. Fall is the main harvest season for the cabbages which means they are fresh and sold fairly inexpensive in the grocery stores. All good reasons to cook with cabbage.
Prep Time:10 min
Cook Time:30 min
Total Time: 40 min
Yield: 8 servings
Author: Angelika Hanna /Zest4Food
For the cabbage rolls:
- 8 medium green cabbage leaves
- 2 green onions
- 1 pound ground beef
- 1 egg
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
For the dipping sauce:
- 1/4 cup soy sauce
- 2 tsp hot sauce or sriracha
- 1/2 tsp Stevia sweetener (optional) – I don’t use any sweetener, but some people like a sweet touch.
For the cabbage rolls:
- In a large pot, bring water to boil.
- Remove the cabbage…
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By Angelika Hanna
Prep Time: 15 min
Cook Time: 80 min (approximately)
Total Time: 1 hr 35 min (approximately)
Yield: 4 servings
Cuisine: North American/Canadian/European
Author: Angelika Hanna /Zest4Food
- 1 1/2 pound stewing beef
- Canola oil
- 1 tbsp butter, more if needed
- 1 cup beef broth, more if needed
- 1 cooking onion, diced
- 1/4 red onion, sliced
- 2 cloves garlic (optional)
- 6 cups green cabbage, shredded
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- In a large frying pan, heat some canola oil over medium-high heat.
- Season the beef chunks with some ground black pepper and roast in the oil for about 5-7 min or until brown.
- Add some beef broth to just cover the meat chunks, turn the heat down to medium-low, cover pan with a…
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